Chicken satay with peanut sauce

3 Tb lime juice

1 tsp curry powder

2 tsp honey

1/2 tsp ground coriander

1/2 tsp. ground cumin

1/8 tsp. salt

2 cloves garlic, minced

1 lb. boneless, skinless chicken breast, cut into 1 inch cubes

Directions:

Mix all ingredients except for chicken in a large ziploc bag. Add chicken and refrigerate for at least 2 hours. Thread chicken on skewers and grill over medium heat for about 2-3 minutes per side. Dip in peanut sauce.

Peanut Sauce:

2/3 cup vanilla yogurt

1/4 cup creamy peanut butter

1/4 cup coconut milk

1 Tb. soy sauce

1/4 tsp red pepper sauce

Directions:

Beat all ingredients with wire whisk.

Southwest stuffed pork chops with cilantro cream sauce

6 pork chops, at least 1 1/4 inches thick
1 cup black beans
1/2 cup corn
1/2 cup shredded sharp Cheddar cheese
2 tablespoons chopped red bell pepper

4 tablespoons chopped green onion
1 clove garlic, minced

1 tsp cumin

1/2 tsp chili powder

Directions:

Cut a pocket into each pork chop. Salt and pepper inside of pockets of pork chops. Toss together the black beans, corn, bell pepper, shredded cheese, onions, garlic, cumin and chili powder. Stuff pork chops lightly with the mixture. Place in a shallow baking dish and bake pork chops at 350° for about 30 minutes. Cover with foil and cook 15 to 20 minutes longer, or until pork chops are done.

Cilantro Cream Sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk

1 tablespoon chipotle puree (buy chipotle peppers in adobo sauce and puree in blender)

1/2 cup chopped cilantro

Directions:
In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens. Add more milk depending on desired consistency. Stir in chipotle puree and cilantro. Pour over cooked pork chops.

Spanish Rice

2 tablespoons canola (can use up to 1/4 cup)

1 onion, chopped fine

1 garlic clove, minced

2 cups of medium or long-grain white rice

4 cups chicken broth (or vegetable broth)

1 cup of diced fresh tomatoes

1 teaspoon salt

1/2 tsp pepper

Diretions:

In a large skillet, cook onion and garlic in canola oil, medium/high heat. Add dry rice. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened. Add tomatoes and salt. Cook until skins of tomatoes start to peel back from flesh of tomatoes. Add broth. Bring to a boil. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes. Add pepper and fluff with a fork.

Stir -fried coconut noodles

3/4 lb. fettuchine-style rice noodles (or rice stick noodles)
3 Tb. grapeseed oil
1 lb. minced chicken
1 yellow bell pepper, stemmed, seeded and minced
1 eggplant cut into 1/2 inch cubes
1 Tb. minced garlic
1 can coconut milk
soy sauce

Directions:
Soak the noodles in very hot water until you're ready to add to the stir fry. Pour 1 Tb. into the large skillet, turn the heat to high, and heat for a minute. Add the meat and cook, stirring occasionally, until it browns and loses it's raw look, about 5 minutes. Remove with a slotted spoon and set aside. Add another 1 Tb. of oil to the skillet, followed by the eggplant and bell pepper. Cook over medium-high heat, stirring occasionally, until the pepper and eggplant are browned and tender, about 10 minutes. Remove with a slotted spoon and stir with the meat. Add the remaining Tb. oil, followed by the garlic and cook for about 30 seconds. Add the cocnut milk. Cook over medium-high heat, stirring and scraping with a wooden spoon, for about a minute. Drain the noodles and add along with the meat and vegetables. Cook until the noodles absorb most of the coconut milk, about 3 minutes. Season with soy sauce and pepper.

Eggplant Lasagna

1 large eggplant, sliced into long thin slices (these will be your 'noodles') peeling is optional 2 jars tomato sauce

1 container (16 oz) ricotta cheese

1 container (16 oz) cottage cheese

2 cloves garlic, minced

1/2 cup fresh basil, chopped

1 Tb. fresh thyme leaves, chopped

2 eggs

1/2 cup parmesan cheese

2 cups mozzarella cheese

salt and pepper

Directions

Preheat oven to 350. In a large bowl mix: ricotta cheese, cottage cheese, garlic, basil, thyme, eggs, parmesan cheese and salt and pepper. In 9x13 glass dish, layer a small spoon of sauce, half of the eggplant slices (enough to cover bottom), half of ricotta mixture, half of the remaining sauce and 1 cup of mozzarella cheese. Repeat layers and cover tightly with foil. If the foil touches the cheese, make sure to spray with cooking spray, so the cheese doesn't stick. Bake, covered for 35 minutes. Uncover foil and bake for another 10 minutes- or until cheese is browned and bubbly.

Chicken Cutlets

SO EASY!- This recipe is from another of my favorite cook books- "the minimalist cooks dinner" by Mark Bittman. All the recipes are easy, fresh and delicious. I love that every recipe has substitues and tips, so that you can make almost any of the recipes without having to go to the store in the middle of cooking to get something you forgot.

3 cups (or 3 handfuls) fresh spinach
4 oz. (1 cup grated) parmigiano reggiano cheese- make sure to get fresh and grate it yourself-very inexpensive at Trader Joe's

2 garlic cloves

1 tsp. pepper

pinch salt

1 1/2 lbs. boneless, skinless chicken breasts- cut into large chunks

3 Tb. olive oil

Directions:

In large skillet, heat 1 Tb. olive oil over medium heat. Put spinach in oil and toss for about 2 minutes, or until wilted. Remove spinach from heat and set aside. Pulse cheese and garlic in a food processor, until garlic is minced. Add pepper, salt and chicken and pulse the machine on and off until the chicken is chopped, NOT PUREED(the goal is to have pieces that are grape size) pulse 2 r 3 more times. Put olive oil in large skillet (just use the one you used for the spinach- less cleanup!) and turn the heat to medium. Shape the chicken mixture into eight small burger-shaped cakes. cook for about 3 minutes per side, or until nicely browned. Do not overcook. Serve hot with any condiment you like. I like to use creme fraiche (or sour cream) with nutmeg and garlic stirred in. Use about 1/2 Cup creme fraiche 1/2 tsp. nutmeg and 1 garlic clove, pinch of salt and pepper.

NOTE: If you do not have a food processor, you can use the Pampered Chef Food Chopper to or a knife to chop the chicken.

Green bean, cherry and almond salad

1/2 pound green beans, trimmed (frozen green beans from Trader Joe's also work)
3 tablespoons red-wine vinegar
1 tablespoon apricot jam
1 tablespoon Dijon mustard

2 tablespoons olive oil
1 bag butter lettuce salad mix

1/3 cup dried cherries
1/4 cup sliced almonds

Directions
In a medium saucepan, bring 2 inches salted water to a boil. Add green beans; cover and cook until crisp-tender, 4 to 6 minutes. Rinse under cold water until cool; drain well. (omit step if using frozen green beans- just defrost them)
Make dressing: In a small bowl, whisk together vinegar, jam, mustard, and 2 tablespoons oil; season with salt and pepper.
In a large bowl, toss lettuce with all but 1 tablespoon dressing. Divide salad among four plates; green beans, cherries, and almonds on top. Drizzle with remaining dressing; serve immediately.

Soft Tacos

1 lb. ground beef
1/2 cup finely chopped onion
1 Tb. canola oil
1 Tb. garlic powder
1 Tb. chili powder
2 tsps. ground cumin
salt and pepper to taste
flour tortillas

toppings: cheese, lettuce, sour cream, salsa etc.

Put oil in skillet and turn heat to medium. Add onions and cook until soft, about 8 minutes. Stir in crumbled beef and seasonings. Cook until no longer pink. Fill warmed tortillas. I'm such a minimalist when it comes to taco meat...

Easy night!

Here's what's for dinner tonight:

Mandarin Orange Chicken

Bejing Style Stir Fry Vegetables

Vegetable Eggrolls

...all from TJ's. So, sit back and relax and enjoy.

BBQ pulled pork sandwiches with horseradish dijon aioli and crispy onions

The secret to great pulled pork is the slow cooker AND not putting the bbq sauce on until almost ready to serve. Slow roasting in the slow cooker yields good, tender pork. If the sauce is cooked with the pork, it will separate.

For pork:
1 boneless pork shoulder roast, about 2 1/2 to 3 pounds 1 cup chopped onion

3 minced garlic cloves

1/2 tsp. liquid smoke (do not get on hands- you'll stink ALL DAY!)

1 Tb. kosher salt
black pepper to taste

Directions: Put all ingredients in slow cooker and heat for 5 hours on HIGH or 8 hours on LOW. When meat is tender, pull apart with two forks and mix in bbq sauce.

For Sauce:

2 cups bbq sauce

1/2 cup orange juice

Directions: Combine in small sauce pan and cook on low for 12 minutes, or until bubbly and slightly thicker.

For Horseradish dijon aioli:

1/2 cup mayonnaise

1 tsp. dijon mustard

1/2 tsp horseradish

Directions: Stir ingredients together until smooth- you may adjust dijon mustard and horseradish to taste.

Assembly:

On good rolls (try not to use hamburger buns- they're too soft), spread aioli on top bun, spoon bbq pork on bottom bun and top with French's crispy onions.

7/16- 7/29

Cost:$2.96 per person, per night
Recipes are on the blog, posted for the day it states. Just go to the blog archive for all the past recipes!
7/16- Roasted Halibut & green beans w/ asian cilantro sauce
7/17- Nectarine and pancetta tossed salad
7/18- Double cheese and prociutto calzone w/ carrot & celery sticks
7/19- BLT avocado salad
7/20- Israeli cous cous with green beans, feta and pistachios
7/21- Easy taco soup
7/22- Chicken paillard w/ tomato, basil and roasted corn & pasta
7/23- Veggie quesedillas & Chevy's corn tamale casserole
7/24- Grilled cheese sandwiches & broccoli
7/25- Grilled chicken & citrus salad
7/26- Order pizza!
7/27-Hamburgers & french fries
7/28- Salmon with lemon, caper butter sauce with brown rice & broccoli
7/29- Spaghetti



Shopping List:
2 avocadoes
1 lb. bacon
4 bags salad (at least 2 spring mix)
1 loaf whole wheat bread
1 pkg. breaded chicken tenders
2 lbs. broccoli
2 lb. carrots
1 lb. celery
1 lb. cheddar cheese
8 chicken breasts
1 bunch cilantro
1 small pkg. corn meal
1 small pkg. dried bing cherries
1 doz. eggs
1/2 lb. feta
1 bunch fresh basil
2 ears fresh corn
1 inch piece fresh ginger (break a piece off at the bulk center in the supermarket)
3 lbs. frozen corn
1 pkg. frozen french fries
1/2 lb. goat cheese
1 pkg. good seasons Italian dressing seasoning
2 lbs. green beans
1 bunch green onion
1 lb. ground beef
1 pkg. grilled chicken pieces (already cooked)
1 lb. halibut
4 hamburger buns
1 pkg. Israeli cous cous
1 jalapeño
1 pkg. masa
1 lb. mozzarella cheese
1 lb. mushrooms
4 nectarines
1 onion
1/2 cup orange juice
4 oranges
1/2 lb. pancetta
1 pkg. pistachios
2 pizza dough
1 small pkg. prosciutto
1 jar spaghetti sauce
1 red bell pepper
1 red onion
1 head romaine lettuce
1 lb. salmon
1 small jar salsa
1 lb. italian sausage
1 small shallot
1 small pkg. sliced candied almonds
1 cup sour cream
1 bunch thyme
6 tomatoes
1 bag tortilla chips
8 tortillas
1 yellow squash
1 zucchini

*Pantry Items:
baking powder
black beans (canned)
brown rice
butter
canola oil
capers
chicken broth
flour
fresh garlic
grapeseed oil
ketchup
lemon juice
milk
mustard
olive oil
pasta (spaghetti and penne- or whatever you like.)
red wine vinegar
sesame oil
soy sauce

*These items are used in the recipes. If you do not have them already, put them on the shopping list.

I've been horrible!

Sorry about the delay in menu- we just haven't been eating off one lately because it's so busy at our house! I did post a new one for the next two week, though!

New Menu Coming Tomorrow!

I was out of town for the past week, so I have failed anyone relying on recipes... sorry. I will post a new menu and shopping list on Monday. Until then- have a great day!

Salmon with Lemon, Butter and Caper sauce

4 salmon filets

1 tablespoon unsalted butter

1 teaspoon freshly grated lemon zest

1 teaspoon drained bottled capers

1 tablespoon fresh lemon juice

Pat the salmon filets dry, sprinkle them with salt and pepper to taste, and broil them on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 8- 12 minutes, until opaque. While the filets are cooking, in a small saucepan melt the butter and stir in the zest, the capers, the lemon juice, and salt and pepper to taste. Transfer the salmon to plates and pour the sauce over them.

Citrus Salad

2 bags spring mix

2 avocadoes, cubed

2 large oranges- zested and cut into segments

candied almonds

1/4 thinly sliced red onion

Dressing:

1/2 cup orange juice

1/2 cup canola oil

2 tablespoons red wine vinegar

2 tablespoons sugar

1 tablespoon good seasons italian dressing seasoning packet

zest of 1 orange

Veggie Quesadillas

These are inspired by my friend Tracy.

1 small yellow squash, cut into matchstick sized pieces

1 small zucchini, cut into matchstick sized pieces

2 carrots, cut into matchstick sized pieces

1 bell pepper, cut into matchstick sized pieces

1/2 red onion, sliced very thinly

2 garlic cloves, minced

1/2 cup chopped mushrooms

8 tortillas

2 Tb. butter

2 cups cheese (depending on preference, you may use cheddar, monterey jack, pepper jack etc. I like to use a blend of mozzarella and goat cheese, or sometimes feta)

2- 4 stems fresh thyme

salt and pepper to taste

optional: top with tomatoes, fresh herbs

In a large skillet, heat olive oil over a medium heat. Saute onions for 6 minutes, or until soft. Add garlic and carrots, saute for another 2 minutes. Add squash, zucchini, bell pepper and mushrooms. Sprinkle with salt and pepper. Saute for another 2 minutes. Remove from pan and wipe clean with a paper towel. Return to burner. Put 1 tortilla on skillet sprinkle with 1/4 cup of cheese, 1/4 of veggie mixture and another 1/4 cup of cheese. Sprinkle thyme leaves over cheese and cover with a second tortilla. Heat for about 3-4 minutes a side, or until cheese is melted. Cut with a pizza cutter and serve. You may also cook the quesadillas in the oven. Preheat oven to 450. assemble quesadillas the same way, just make sure to spray the pan with cooking oil. bake quesadillas for about 8 minutes. No need to flip.

Chevy's Corn Casserole

6 Tb. butter, softened

1/4 cup Masa (corn flour)

1/3 cup sugar

1/2 cup + 1/4 cup milk

1 bag (16 oz.) frozen corn, thawed

1/2 cup corn meal

1 tsp. baking powder

1/2 tsp. salt

Preheat oven to 350. Cream together butter, masa and sugar. In blender mix 1/2 bag of corn and 1/2 cup of milk, puree. (If there's not enough liquid, you can use remaining 1/4 cup of milk) Stir blender mixture into butter mixture and add remaining ingredients. Pour into 8x8 deep glass dish. Cover very tightly with alumminum foil. Nest 8x8 pan in a larger (9x13), deep sided dish. Fill larger dish with warm water (about 1/2 way up the side of 8x8 dish) and put in oven for 2 hours. Keep covered and do not open the oven while baking.

Chicken Paillards with Tomato, Basil and Roasted Corn Relish

Relish

3 tablespoons extra-virgin olive oil, divided

1 1/2 cups fresh corn kernels12 ounces cherry tomatoes, halved

1/4 cup chopped green onions

3 tablespoons finely sliced fresh basil

Chicken

4 large skinless boneless chicken breast halves, tenderloins removed

All purpose flour

1 1/2 tablespoons unsalted butter

1 1/2 tablespoons extra-virgin olive oil

Preparation

For relish: Preheat oven to 375°F. Brush rimmed baking sheet with 1 teaspoon oil. Toss corn and 2 teaspoons oil on prepared sheet. Roast until corn begins to brown, stirring occasionally, about 18 minutes. Transfer to bowl. Mix in tomatoes, green onions, basil, and 2 tablespoons oil; season with salt and pepper.
For chicken: Using mallet or heavy-bottomed saucepan, pound chicken between sheets of plastic wrap to about 1/2-inch thickness. Pat chicken dry. Sprinkle with salt and pepper, then dust with flour to coat. Melt butter with oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 5 minutes per side. Transfer to plates; top with relish and serve.

EASY Taco Soup

1 large onion, diced

2 cloves garlic, crushed

2 cans chicken broth
1 can black beans
1/2 bag frozen corn
1 pkg cooked chicken strips
1 jar salsa
2 tb oil

Toppings: sour cream, chips, olives, tomatoes, cheddar cheese and anything alse you like for toppings.

Heat oil in a large pot. Saute onion and garlic until soft, about 8 minutes. Pour remaining ingredients in pot and heat through. Serve with toppings. Too easy, right? Nope- you can do it in the crockpot too- even easier!

Israeli Cous Cous with Green Beans, Feta and Pistachios

1 1/2 cup Israeli cous cous (I'm using Harvest Grains from TJ's)

1/2 lb. green beans, cut in half

1 english cucumber, seeded and sliced

1 cup crumbled feta

1/2 cup pistachios

1/4 cup dried cherries

1/4 cup red wine vinegar

1 tb. olive oil

salt and pepper

In a medium pot of boiling salted water, cook cous cous for 4 minutes. add green beans, and cook until tender (about 2-3 minutes more) Drain and run under cold water until cool. Tranfer green beans and cous cous to a large bowl. Add cucumber, feta, pistachios, cherries, oil and vinegar. Season with salt and pepper. Toss and serve.